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Canadian Grade Compendium: Volume 6 - Honey

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

Grades and Grade Names

2. (1) There are three grades of honey produced in Canada with the grade names Canada No. 1, Canada No. 2 and Canada No. 3 (see Volume 9, Import Grade Requirements for grade names used for imported honey).

(2) There are three grades of honey that is a blend of imported honey and Canadian honey with the grade names No. 1, No. 2, and No. 3.

Canada No. 1

3. Honey graded Canada No. 1 must

a) be the food derived from the nectar of blossoms or from secretions of or on the living parts of plants by the work of honey bees;

b) have a consistency that is fluid, viscous or partly or wholly crystallized;

c) meet the composition requirements set out in section 10;

d) have a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of:

(i) not less than eight if the hydroxymethylfurfural content is not more than 40 mg/kg; or

(ii) not less than three if the hydroxymethylfurfural content is not more than 15 mg/kg;

e) have no deterioration seriously affecting its edibility, appearance or shipping quality;

f) contain not more than 17.8% moisture or, if its container bears the word "pasteurized" or "pasteurisé", not more than 18.6% moisture;

g) be free from any foreign material that would be retained on a screen having a sieve opening of 0.1778 mm and made of wire having a diameter of 0.09 mm;

h) contain not more than 0.1% water insoluble solids or, if its container bears the word "pressed" or "de presse", not more than 0.5% water insoluble solids;

i) have a flavour characteristic of its colour class and be free from any objectionable flavour, aroma or taint;

j) if its container bears the word "liquid" or "liquide", be clear, bright, uniform in colour and free from visible crystals; and

k) if its container bears the word "creamed", "en crème" or another word indicating that the contents are granulated, have a smooth fine texture and complete and uniform granulation.

No. 1

4. Honey that is a blend, referred to in subsection 2(2), graded No. 1 must meet the requirements set out in paragraphs 3(a) to (k).

Canada No. 2

5. Honey graded Canada No. 2 must

a) meet paragraphs 3(a) to (e) and 3(h);

b) contain not more than 18.6% moisture or, if its container bears the word "pasteurized" or "pasteurisé", not more than 20% moisture;

c) be free from any foreign material that would be retained on a screen having a sieve opening of 0.2489 mm and made of wire having a diameter of 0.125 mm;

d) have a flavour that may be slightly off but with its honey flavour being not substantially impaired;

e) if its container bears the word "liquid" or "liquide", have a colour that may be dull and cloudy or turbid or slightly uneven and show not more than slight signs of crystallization in the form of a light suspension or minor sedimentation of crystals; and

f) if its container bears the word "creamed", "en crème" or another word indicating that the contents are granulated, have a texture that may be medium coarse or gritty, but not extremely coarse or gritty, and have a complete and fairly uniform granulation.

No. 2

6. Honey that is a blend, referred to in subsection 2(2), graded No. 2 must meet the requirements set out in paragraphs 5(a) to (f).

Canada No. 3

7. Honey graded Canada No. 3 must

a) meet paragraphs 3(a) to (e), 3(h) and 5(d); and

b) contain not more than 20% moisture.

No. 3

8. Honey that is a blend, referred to in subsection 2(2), graded No. 3 must meet the requirements set out in paragraphs 7(a) and (b).

Colour Classes

9. (1) There are four colour classes of consumer prepackaged honey: "White", "Golden", "Amber", and "Dark".